Smoked Haddock Pasties

Great for brunch. Tasty hot or cold!

1. 1

   Preheat the oven to 350 F.
   1. Boil the potatoes until cooked. Then drain.
   2. Meanwhile poach the haddock in milk until the fish becomes flaky. Flake into a large bowl. Reserve the milk.
   3. Mash the potatoes with some of the reserved milk from the fish.
   3. Hard-boil 2 of the eggs for 6-7 mins. Peel the shell and coarsely chop.
   4. Add the egg, mash potatoes, spring onions, capers, parsley and grated cheese to the bowl with the fish. Season and mix well.
   5. Roll out the filo pastry and cut into 3-4 inch diameter circles.
   6. Place a generous spoonful of the filling in the centre of each pastry circle.
   7. Beat the remaining egg and use to brush the outsides of the pastry circles. Fold the pastry over to form the pasties and pinch closed with your fingers or use a fork.
   8. Brush the outside of the pasties with the remaining beaten egg.
   9. Place on a baking tray and heat in the oven for 20-25 mins until the pastry browns.
   10. Serve with a side salad with honey-mustard dressing.